Original Post: https://www.evolvingtable.com/duchess-potatoes/
Easy Duchess Potatoes Recipe
These Duchess Potatoes are a fancy mashed potatoes recipe that is secretly easy-to-make when you know a few tips and tricks! Simply boil potatoes, mix with milk and egg yolk, then pipe and bake in the oven for a crispy outside and fluffy inside.
Servings: 12 servings
Ingredients
- 2 ½ lbs. Yukon gold potatoes or red potatoes
- 5 tablespoons butter melted
- ⅔ cup milk oat, cashew, or soy, divided
- 2 egg yolks large
- 1 egg large
- 1 ½ teaspoons salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ⅛ teaspoon nutmeg
- Thyme or parsley optional
Instructions
- Preheat oven to 375 degrees.
- Prep the Potatoes. Peel potatoes with a vegetable peeler and remove any remaining eyes of skin. Cut each potato in half and then into quarters.2 ½ lbs. Yukon gold potatoes
- Boil Potatoes. Add potatoes to a large pot, cover with 1 inch of cold water and add a pinch or two of salt. Bring the pot to a boil. Once boiling, reduce heat to a simmer and cook, uncovered, for 10-12 minutes, or until they pierce easily with a fork. Transfer boiled potatoes to a colander and rinse under cold running water until cool to the touch.
- Mash and Season. Rice potatoes using a potato ricer into a large bowl. Add 4 tablespoons of melted butter, ⅓ cup milk, salt, pepper, garlic powder, and nutmeg. Mix until well combined. Whisk egg yolks and egg in a small bowl and then add to the mashed potatoes. Add additional milk until you get to the desired consistency. Stir with a spatula until well-mixed.2 ½ lbs. Yukon gold potatoes, 5 tablespoons butter, ⅔ cup milk, 1 ½ teaspoons salt, ¼ teaspoon garlic powder, ⅛ teaspoon nutmeg, ¼ teaspoon black pepper
- Pipe onto a Pan. Using a pastry bag fitted with a 1M star tip, pipe the potatoes onto a large baking sheet lined with parchment paper. Leave about ½-inch of space between each one. You should end up with 12 that are roughly 2 ½-inches in width. Lightly brush potatoes with the remaining tablespoon of butter, being careful not to disrupt the edges.
- Bake in preheated oven for 25-30 minutes, or until the edges begin to brown.
- Serve the potatoes with thyme leaves or chopped fresh parsley. Enjoy!Thyme or parsley
Video
Notes
- Prep-Ahead: Boil and rice the potatoes then combine them with the eggs and milk up to 24 hours in advance. Pull the mixture out of the fridge 30 minutes to an hour before piping so it can come to room temperature.
- Storage: Arrange in a single layer in an airtight container and refrigerate for up to 3-5 days. Use parchment paper between the layers if you need to stack them. Return to a 375°F oven for 10-15 minutes or until warm. You can also quickly heat them in a microwave or Air Fryer.
- Freezing: Pre-freeze the Duchess potatoes in a single layer on a baking sheet. Once they are firm, transfer to a freezer-safe airtight container and freeze for up to 3 months.
- Ingredients: Swap out the butter for oil and select a dairy-free milk such as unsweetened oat or cashew milk.
- Tools: A ricer yields the best texture that is perfect for piping.
Nutrition
Calories: 135kcal | Carbohydrates: 17g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 313mg | Potassium: 410mg | Fiber: 2g | Sugar: 1g | Vitamin A: 219IU | Vitamin C: 19mg | Calcium: 36mg | Iron: 1mg
